When you walk into Musang, in Seattle’s Beacon Hill, the first thing you smell is the sweet and nutty aroma of gently fried garlic. It shows up in any number of the dishes chef Melissa Miranda serves at this spot that’s among the best Filipino restaurants in the country. It’s in the adobo sauce that often accompanies whatever protein’s on special, the fried eggplant with fermented black beans, and the glossy pancit, and it is the critical ingredient in the garlic fried rice. To Miranda, and many of the diners who come to Musang, this is the aroma of home. “To me and so many Filipinos, it’s the first thing you’d smell on a Saturday morning as a kid,” she says. “You’d be sleeping and wake up to that smell…
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Sunset (Digital) - 1 Issue, Wellness 2022